Instructions

• Put a medium sauté pan over low–medium heat. Add 2 tablespoons cold unsalted butter and immediately add the 6 finely grated garlic cloves, then turn the heat to low–medium so the butter melts gently.
• Stir constantly and cook just until the butter has melted and the garlic is fragrant, about 30–45 seconds. Do not let the garlic brown. Remove the pan from the heat.
• Transfer the garlic and any melted butter from the pan to a small bowl and let it cool until no longer hot (warm or room temperature).
• Place the 2 sticks softened unsalted butter in a stand mixer fitted with the paddle attachment. Beat on high for 5–7 minutes, until the butter is light and fluffy.
• Reduce the mixer speed to low and add the cooled garlic and any melted butter from the bowl, 2 tablespoons minced fresh Italian flat leaf parsley, 1 tablespoon minced fresh chives, and coarse salt and fresh cracked pepper to taste.
• Increase the mixer to medium and mix just until everything is evenly combined. Scrape the bowl and taste; adjust salt and pepper if needed.
• Transfer the garlic butter to a serving dish or an airtight container. Serve immediately or cover and refrigerate until firm.